Directions

In large bowl, gently mix filling ingredients; pierce the bottom pie crust with a fork. Spoon filling into the pierced crust-lined pie plate. Top with second pie plate crust. Be sure to discard the top tin. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute if you want. I sealed the edges with the teeth of a fork. Cut 3 slits or shapes in top crust to allow for ventilation and even cooking.

Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.

(Hint: While peeling apples soak them in water and lemon juice to prevent browning as apples are being prepped.).